Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8
This is a very scrumptious Thai Chicken Noodle Soup that is loaded with epic flavors. An amazing soup packed with chicken, veggies, and rice noodles. Super easy to whip up and ready in no time. And a great dinner meal, excellent for fall, or even all year round!
Ingredients
2 garlic cloves, minced
1 tbsp coconut oil
1.5 pounds boneless, skinless chicken breast, cooked and shredded
1 c. red onion, thinly sliced
1 tbsp minced fresh ginger
3 tbsp red curry paste
1/2 c. halved snow peas
2 carrots, sliced
1 red pepper, julienned
14 ounces coconut milk (in a can)
6 c. chicken broth
2 tbsp of fresh lime juice
8 ounces brown rice noodles
Optional: top with sliced avocado and sliced green onions
1/3 c. fresh cilantro, diced
How to make Thai Chicken Noodle Soup
Step 1: Add the coconut oil to a hot large dutch oven or soup pot over medium-high heat. To the melted coconut oil, add the red onions and cook for about 3 to 4 minutes until translucent. Then, add the garlic and ginger and continue to cook, stirring, until aromatic.
Step 2: To the pot, add the red curry paste. Stir well and cook for an additional 2 to 3 minutes until the mixture has thickened. Then, pour in the chicken broth. Bring everything to a boil and decrease it to a simmer before adding the shredded chicken.
Step 3: Cook the brown rice noodles in a medium pot with boiling water for about 4 minutes. Drain when done and rinse in cold water.
Step 4: To the chicken broth pot, add the noodles, carrots, red pepper, and snow peas
Step 5: To a blender or food processor, pour in about a cup of broth from the pot. Add the can of coconut milk and pulse until the mixture is creamy. Pour this into the soup pot, stir, and let everything simmer for about 5 minutes.
Step 6: Squeeze in fresh lime juice and add fresh cilantro. Stir well. Ladle into serving bowls and serve. If desired, top each with sliced avocado and some sliced green onions. Enjoy!
Nutrition Facts:
Serving Size: 1 1/2 c., Calories: 282, Sugar: 3 g, Sodium: 931 mg, Fat: 9 g, Saturated Fat: 6 g, Carbohydrates: 29 g, Fiber: 1 g, Protein: 21 g, Cholesterol: 49 mg
Ingredients
- 2 garlic cloves, minced
- 1 tbsp coconut oil
- 1.5 pounds boneless, skinless chicken breast, cooked and shredded
- 1 c. red onion, thinly sliced
- 1 tbsp minced fresh ginger
- 3 tbsp red curry paste
- 1/2 c. halved snow peas
- 2 carrots, sliced
- 1 red pepper, julienned
- 14 ounces coconut milk (in a can)
- 6 c. chicken broth
- 2 tbsp of fresh lime juice
- 8 ounces brown rice noodles
- Optional: top with sliced avocado and sliced green onions
- 1/3 c. fresh cilantro, diced
Instructions
Step 1: Add the coconut oil to a hot large dutch oven or soup pot over medium-high heat. To the melted coconut oil, add the red onions and cook for about 3 to 4 minutes until translucent. Then, add the garlic and ginger and continue to cook, stirring, until aromatic.
Step 2: To the pot, add the red curry paste. Stir well and cook for an additional 2 to 3 minutes until the mixture has thickened. Then, pour in the chicken broth. Bring everything to a boil and decrease it to a simmer before adding the shredded chicken.
Step 3: Cook the brown rice noodles in a medium pot with boiling water for about 4 minutes. Drain when done and rinse in cold water.
Step 4: To the chicken broth pot, add the noodles, carrots, red pepper, and snow peas
Step 5: To a blender or food processor, pour in about a cup of broth from the pot. Add the can of coconut milk and pulse until the mixture is creamy. Pour this into the soup pot, stir, and let everything simmer for about 5 minutes.
Step 6: Squeeze in fresh lime juice and add fresh cilantro. Stir well. Ladle into serving bowls and serve. If desired, top each with sliced avocado and some sliced green onions. Enjoy!
